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2002

TODAY's CASES:

Honey-Baked Ham Glaze

----- Original Message -----
From: Melissa
To: phaedrus
Sent: Monday, October 14, 2002 7:20 AM
Subject: ham glaze ?

> Do you have the recipe for honey baked ham glaze? 
> Thank you, Melissa
>

Hello Melissa,

There are several "clone" recipe for honey-baked ham online, and they are quite different from each other. There are three below.

Phaed

Recipe:Honey-Baked Spiral Ham

My brother used to work at Honey Baked Ham,
and they would get the hams from Hormel, they
were pre-baked, and then he would put the
brown-sugar and honey glaze over the hams,
place them on top of huge oil drums (tops
covered with aluminum foil, of course) and
they use a butane torch to caramelize the
glaze to a crust.  I love them, and get one
every year for my parents.  Here is a close
copycat recipe for it.

      Yield: 16 servings

    1/2    Spiral-cut smoked ham (about 7 lbs. fully cooked)
    1/2 c  Pear Nectar
    1/2 c  Orange juice
    1/2 c  Firmly packed brown sugar
    1/2 c  Honey

 Preheat oven to 375*. Place ham, cut end
down, in a large baking pan. Mix together
Pear nectar and orange juice In a bowl.  Bake
ham in a preheated Oven for 15 min., basting
Twice with juice mixture.  Mix together brown
sugar And honey in a small bowl.  Brush
mixture over ham. bake For about another
hour, or Until internal temperature Measures
140* on an instant Read meat thermometer.
Serve Immediately.
-------------------------------
HoneyBaked Ham Glaze

You might find it a bit of a surprise that
this clone for America's favorite holiday ham
has no honey in it. According to several
employees of the spiral-sliced ham chain that
Harry J. Hoenselaar started back in 1957,
honey is not a component of the sweet,
golden-brown glaze we've enjoyed on
HoneyBaked hams during the holiday season.
TSR has discovered that the tender hams are
delivered to each of the 250 HoneyBaked
outlets already smoked, but without the
glaze. It is only when the ham gets to your
local HoneyBaked store that a special machine
thin-slices the tender meat in a spiral
fashion around the bone. One at a time, each
ham is then coated with granulated sugar
which has been mixed with spices -- a blend
that is similar to what might be used to
make pumpkin pie. This sweet coating is then
caramelized with a blow torch by hand until
the glaze bubbles and melts, turning golden
brown. If needed, more of the sugar-coating
is added, and the blow torch is fired up
until the glaze is just right. It is this
careful process that turns the same size ham
that costs $10 in a supermarket into one that
customers gladly shell out 3 to 4 times as
much to share during this holiday season.

For this "limited-time-only" holiday clone
recipe, we will recreate the glaze which you
can apply to a smoked/cooked bone-in ham of
your choice. The slicing, which will not be
spiraled for this clone, will have to be
performed first with a sharp knife, and then
the glaze will be applied. To get it right
you must use a blow torch. If you don't have
one, you can find 'em in most hardware stores
for around 10 bucks. Hope you enjoy this
original TSR recipe and the best happy
holidays to you!!

  1 fully cooked shank half ham (bone-in, any size)
  1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
    dash ground ginger
    dash ground allspice

1. First you must slice your ham. Use a very
sharp knife to cut the ham into very thin
slices around the bone. Do not cut all the
way down to the bone or the meat may not hold
together properly as it is being glazed. You
want the slices to be quite thin, but not so
thin that they begin to fall apart or off
the bone. You may wish to turn the ham onto
its flat end and cut around it starting at
the bottom. You can then spin the ham as you
slice around and work your way up.
2. Mix the remaining ingredients together in
a small bowl.
3. Lay down a couple sheets of wax paper onto
a flat surface, such as your kitchen counter.
Pour the sugar mixture onto the wax paper and
spread it around evenly.
4. Pick up the ham and roll it over the sugar
mixture so that it is well coated. Do not
coat the flat end of the ham, just the outer
surface which you have sliced through.
5. Turn the ham onto its flat end on a plate.
Use a blow torch with a medium-size flame to
caramelize the sugar. Wave the torch over the
sugar with rapid movement, so that the sugar
bubbles and browns, but does not burn. Spin
the plate so that you can torch the entire
surface of the ham. Repeat the coating and
caramelizing process until the ham has been
well-glazed (don't expect to use all of
the sugar mixture). Serve the ham cold or
re-heated, just like the real thing.
---------------------------------------------
Honey Glazed Ham

This ham tastes very much like the famous Honey Baked Ham 
but costs much less and there's no need to fight the crowds 
at holiday time. You can even buy the ham presliced to make 
it easier and more like the original. It is very good. 
(I do this while preparing the rest of the meal in the kitchen 
so that I don't forget to baste!)

 Ingredients:

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
1 pound honey
2/3 cup butter or margarine

 Directions:  
 1)Preheat oven to 325 degrees F (165 degrees C).  
 2)Score ham and stud with it with the whole cloves.  
 3)Place ham, cut side down, in foil-lined pan.  
 4)In the top half of a double boiler heat the corn syrup,
   honey and butter or margarine. Keep glaze warm while baking ham.  
 5)Brush glaze over ham and bake for 1 hour and 15 minutes. Baste 
   ham every 10 to 15 minutes with the honey glaze. During the last 
   4 to 5 minutes of baking turn broiler on to caramelize the glaze. 
   Remove from oven let sit a few minute and slice, serve and enjoy! 
   Makes 12 servings

Italian Wedding Soup Origin

  ----- Original Message ----- 
  From: Dorothy 
  To: phaedrus
  Sent: Monday, October 14, 2002 7:28 AM
  Subject: Italian Wedding Soup

  Hi---- I am trying to find the origin of Italian Wedding Soup.
  I understand it's meaning of the wedding of ingredients.Did 
  it originate in Italy or some other country? I could'nt find the
  answer.Appreciate any help you can give.

  Dorothy

Hi Dorothy,

Kyle at http://italianfood.about.com has some information about it. See:
Italian Wedding Soup

Phaed


Japanese QP Mayonnaise

  ----- Original Message ----- 
  From: Donna
  To: phaed
  Sent: Saturday, October 12, 2002 5:13 PM
  Subject: (no subject)

  Do you have the recipe for "kewpie mayonnaise"? I think it is 
  also called cream sauce at most japanese restaurants.
  Donna 

Hi Donna,

There does not appear to be a home recipe for making Japanies "kewpie" or "QP" mayonnaise anywhere, at least not in English. Everyone apparently buys it ready made. You can buy it at Asian markets or omline here:

Oriental.Com

Phaed


Kahlua Cheesecake

 ----- Original Message -----
From: "Marian" 
To: phaedrus
Sent: Sunday, October 13, 2002 3:17 PM
Subject: Kaluha cheesecake

> I bought a chocolate cookbook from the grocery store 
> (the kind they have at the checkouts), can't remember 
> what was the name or the brand they used. It was for 
> desserts...all sweets.  Loaned it to my sister says she 
> gave it back...uh-uh, no she didn't...and she can't find it!  
> This was probably back in '87-89.
>
> Among the recipes in there that I am now looking for was:
>
>  Kaluha Cheesecake, and this was to die for!
>
> It used a chocolate cookie crust....with Philly cream cheese 
> and Kaluha of course!
> I have tried others and they were not the same.
>
> Many thanks,
> Marian

Hello Marian,

Could the below recipe be the one?

Phaed

Kahlua  Cheesecake

 Ingredients :
 Crust:
 9 oz. pkg. Nabisco chocolate wafers
 1/2 c. butter, melted
 1/3 c. sugar
Cake Filling:
 12 oz. Philadelphia Cream Cheese, softened
 1 c. sugar
 4 eggs
 1/3 c. heavy cream
 5 tbsp. Kahlua
 1 tsp. vanilla
Cake Topping:
 8 oz. sour cream
 1 tbsp. sugar
 1 tsp. vanilla

 Preparation :
       Put wafers in a blender or food processor (or roll into fine
 crumbs on wax paper with rolling pin).  Blend until fine.  Mix
 chocolate wafer crumbs in bowl with butter and sugar.  Press into
 bottom of greased 9 inch springform pan.  Cake filling:  In large
 mixing bowl, cream together cream cheese and 1 cup sugar.  Add eggs,
 one at a time, beating well after each.  Add heavy cream, Kahlua and
 1 teaspoon vanilla.  Blend well.  Pour batter into wafer shell and
 bake at 375 degrees for 45 minutes.  Transfer cake to wire rack for
 5 minutes while preparing the topping.  In a small bowl, combine
 sour cream, 1 tablespoon sugar and 1 teaspoon vanilla.  Blend well.
 Spread evenly over cake and return cake to oven for 5 minutes.  Let
 cake cool to room temperature and then chill at least 2 hours.

Lazy Housewife Pickles

  ----- Original Message ----- 
  From: B J 
  To: phaedrus
  Sent: Sunday, October 13, 2002 8:23 PM
  Subject: A pickle recipe I'm looking for

  50 years ago a lovely lady in Manchester Washington treated me 
  to a delicacy called "Lazy Housewife Pickles".  They were in a 
  brine in a large crock with a cover on them and I think there 
  was mustard in there.  They were a bit spicy and the cucumbers 
  she made them with were very small...no larger than a person's 
  humb.  The brine was not a clear substance but cloudy like 
  yellowish muddy water.  They were the best tasting pickles I've 
  ever had but alas, Mrs. Dexter has passed on and the recipe was 
  not.  I would love to find the recipe.  Can you help?

  BJ

Hi BJ,

I found about five recipes for these. See below.

Phaed

  Lazy  Housewife  Pickles 

   Ingredients : 
   1 qt. sliced cucumbers, about 1/4" slices
   1 c. sugar
   1 tsp. salt
   1 tsp. mustard seed
   1 c. vinegar
   1 tsp. celery seed
   Chopped onion (opt.)

   Preparation : 
     Slice cucumbers into quart jar.  Boil remaining ingredients.  Pour
   over cucumbers immediately.  Refrigerate and eat as desired.  Fresh
   cucumber slices may be added to syrup as pickles are eaten.  Keeps
   well in refrigerator.  
   ----------------------------------
   Lazy  Housewife  Pickles

   Ingredients : 
   4 tbsp. sugar
   2 tbsp. salt
   2 tbsp. dry mustard
   Pickle size cucumbers
   Vinegar

   Preparation : 
      Put sugar, salt and dry mustard in bottom of sterilized jar. 
   Fill jar with pickles and vinegar and seal.  Best if kept for 5
   weeks before using (no cooking).  NOTE:  the liquid will appear
   quite cloudy but will yield a nice tart pickles my grandmother made
   these for years to everyones delight.
   ----------------------------------
   Lazy  Housewife  Pickles

   Ingredients : 
   1 c. sugar
   1 c. vinegar
   1 tbsp. salt
   1 tsp. mustard seed
   1 tsp. celery seed

   Preparation : 
      Bring to a boil and pour over cucumbers in jar. Seal. Makes 1 quart. 
   ----------------------------------
   Lazy  Housewife  Pickles

   Ingredients : 
   1 c. sugar
   1 c. vinegar
   1 tsp. salt
   1 tsp. celery seeds
   1 tsp. mustard seeds

   Preparation : 
      Use fairly large cucumbers sliced and placed in a quart or gallon
   jar.  Heat syrup to boiling point and pour over the pickles in the
   jar; seal.  You can add onion if you want.  Place in refrigerator
   for a few days before eating.
   ----------------------------------
   Loella's  Lazy  Housewife  Pickles        

   Ingredients : 
   1/4 tsp. celery seed
   1/4 tsp. dill seed
   1/4 tsp. mustard seed
   1 c. white sugar
   2 c. vinegar
   1 tsp. salt, if desired

   Preparation : 
     Slice raw cucumbers and some onions.  Pack in sterilized jars. 
   Add:  Add to each jar.  Boil three minutes and pour into jars and
   seal immediately.  

""


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